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5 Min Muffins | WholeLifestyleNutrition.com

Paleo, Gluten Free, Grain Free Mini Muffins {2 Versions}

 

I recently had a recipe on my site that quickly became very popular.  It was a quick mini muffin that took only 5 minutes to whip up!  Here is that recipe:

 Got 5 Minutes? Here is The Easiest Gluten Free & Grain Free Muffins Ever 

I had quite a few request to make these muffins without using bananas.  Easy enough…just had to experiment and bonus…I got to eat more of these amazing muffins!

First, if you haven’t tried that recipe, I encourage you to try it.  It is quite amazing!  I was a bit surprised how many requests I got for banana free paleo mini muffins.

So todays version of these amazing muffins are made with applesauce rather than bananas.  I will include both versions of this recipe and you pick which one to try first.  Both of these paleo, gluten free, grain free mini muffins are terrific!

How To Substitute Ingredients

 

One of my most frequently asked questions is how to substitute certain ingredients.  In todays recipe I am going to talk about substituting bananas for applesauce.

First important piece of information is that 1 medium banana is about 1/3 cup smashed.  I think you could easily substitute bananas out with unsweetened applesauce or pearsauce or a combination of the two.  

Here is what I did to make my own quick homemade apple-pear sauce.  Be sure to check out the chart in this post to get the desired consistency of applesauce that you are looking for.  

I made a chunky pear-apple sauce and used 2 medium apples and 2 really ripe pears and that made 2/3 cups of chunky pear-apple sauce, exactly what you need for this recipe.  Here is the recipe:

Quick and Easy Homemade Apple Pear Sauce Recipe

Simply replace the bananas with 2/3 cup of applesauce, pearsauce or apple-pear sauce.  So lets get to these 2 different recipes.

Paleo, Gluten Free, Grain Free Mini Muffins Made with Applesauce {Version 1}

 

So here are these little gems made with apple-pear sauce.  They taste amazing and have a nice sweetness to them.

Paleo Muffins | WholeLifestyleNutrition.com

Paleo Mini Muffins {Made With Applesauce, Pearsauce or Apple-Pear Sauce}

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 24 mini muffins or 12 large muffins

Serving Size: 2 mini muffins or 1 large muffin

Paleo Mini Muffins {Made With Applesauce, Pearsauce or Apple-Pear Sauce}

Nutritional Information: Calories: 153 Fat: 11g Carbs: 10g Protein: 6g

Ingredients

  • 1 cup nut butter - You can shop for nut butters here
  • 2/3 cups applesauce, pearsauce or apple-pear sauce (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla (try making your own!)
  • 2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey ;) Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It's very tasty with this snack, too!

Instructions

  1. Preheat oven to 375º degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Notes

http://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/

Fresh out of the oven!  I did notice that they did not rise quite as high as the muffins made with bananas, but it didn’t bother me one bit.  These muffins are OUTSTANDING!

Paleo Muffins2

Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas {Version 2}

 

So onto version two of this recipe! I absolutely love this recipe too!  Make sure your bananas are super ripe.  The more ripe, the sweeter the muffins.  

5 Min Muffins2

Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 24 mini muffins or 12 large muffins

Serving Size: 2 mini muffins or 1 large muffin

Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas

Nutritional Information: Calories: 165 Fat: 11g Carbs: 13g Protein: 6g

Ingredients

  • 1 cup nut butter - You can shop for nut butters here
  • 2 medium sized bananas or approx. 2/3 cup of smashed bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla (try making your own!)
  • 2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey ;) Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It's very tasty with this snack, too!

Instructions

  1. Preheat oven to 375º degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Notes

http://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/

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35 thoughts on “Paleo, Gluten Free, Grain Free Mini Muffins {2 Versions}”

  1. hallecottis says:

    You asked for it, here it is.  2 Versions of our Paleo, Gluten Free and Grain Free Mini Muffins!  Which version do you like better?

    1. Nofar Gluzman says:

      Made the banana version of these and they are great! We eat paleo at my house, and these muffins make breakfast and afternoon snacks easy. Made them yesterday before work, and I’m surprised at how many I have eaten. They are so good and small I just wanna keep popping them in my mouth. Will definetly be making these again.

  2. Marie Gaspari says:

    I have only made the banana muffins and I really liked them.  We will have fresh apples from the tree soon, so maybe I will make the apple muffins with them.

    1. hallecottis says:

      Marie Gaspari The apple muffins are delicious with walnuts or pecans!  Yum!

  3. Elaine Weitz says:

    My grand kids just love this recipe and so do grandpa & grandma !

    1. hallecottis says:

      @Elaine Weitz So glad you are enjoying them!

  4. amanda says:

    These are amazing and so easy to make.
    My kids love them!  Thank you so much for this recipe.

    1. hallecottis says:

      @amanda You are welcome!  Agree, the easier the better and this one literally takes 5 min to whip up!

  5. thtyrell says:

    Love love love these muffins! They’re a great healthy, hearty snack! 
    I found that if you’re not eating them that same weekend :), they have to be refrigerated immediately. I use mine as a weekly snack, so they need to last.
    Thanks again for a great recipe that I share with everyone!

    1. hallecottis says:

      thtyrell You are so welcome.  I agree with you, it makes for a perfect well balanced snack!!!

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  7. Moondragon007 says:

    I wonder if you can use tahini in these? I’m allergic to peanuts and almonds, and that cashew butter is too dang expensive.

  8. MommyOnAMission says:

    These have become a favorite quick, on the go breakfast for us. My kids love them, both versions! I tinkered a little (because that’s ow I roll lol) and subbed puréed pumpkin for the bananas/applesauce, used homemade pecan butter for the but butter and threw in a couple teaspoons of pumpkin pie spice…they were divine! They needed to bake slightly longer than your versions because of the extra water in the pumpkin. I’m going to try sweet potato next. Thank you for sharing our versions!

  9. Kendra says:

    OMGoodness…these are SO good!  I used peanut butter and two medium size bananas…had no trouble with sinking, in fact, they rose beautifully.  I did have to decrease the cooking time as well as the oven temp.  (After 10 minutes at 400 degrees the regular size muffins were getting too brown.)  Next time I’ll start at 375 degrees.  Thanks for sharing this recipe!!

  10. Elaina says:

    Can these muffins be frozen? I live alone and would like to make a batch of at least a half dozen, but they would need to last at least a week.

  11. cm756 says:

    OH MY!!! Just made some homemade cashew butter then made these muffins. They are superb. I added some coconut and choc chips as suggested and used applesauce I made yesterday.  I am not a “muffin” person but these are a keeper! Can’t wait for Thanksgiving to share with my paleo family. So fast and easy.

  12. hallecottis says:

    @Moondragon007 I bet it would work!

  13. hallecottis says:

    MommyOnAMission Wow, these sound amazing!  Can’t wait to try the pumpkin…thanks for sharing!

  14. hallecottis says:

    @Kendra Thanks for the tip.  All oven temperatures vary so it is wise to watch them the first go around!

  15. hallecottis says:

    @Elaina Yep, sure can!

  16. hallecottis says:

    cm756 Oh I am so glad you enjoyed them!!!!

  17. Audrey says:

    Why Apple Cider Vinegar?  What does that do?

  18. hallecottis says:

    @Audrey apple cider vinegar helps the muffins rise.  When you add the baking soda and then add the vinegar on top, it creates a fizz like substance.  Fold this into the batter.  This helps tremendously with the texture and making it lighter more airy.

  19. Ali H says:

    Mine didn’t rise and are still soggy in the middle -what am I doing wrong? :(

    1. Margo says:

      Mine did the same thing. I wonder if my oven should be hotter than 375 because I kept leaving them in longer and they still turned out that way.

  20. elizabeth says:

    just made the second version of these with bananas and justin’s maple almond butter. these are really tasty! mine only needed to bake for about 12 minutes at 375. i added raw pecans, a little coconut palm sugar, and cinnamon to the top. when i calculated nutrition, i got closer to 186 calories and 14 grams of fat per muffin but still not bad! thanks for the recipe!

  21. Joyce Hare says:

    muffins are in my oven, the rise is amazing and my whole kitchen smells wonderful, if they taste as good as they look they will be a new favorite treat, by the way I used braggs apple cider vin. with the mother, and sprinkled the tops with Love Grown foods cocoa goodness oat granola clusters with choc chips and walnuts, yum

  22. Donna says:

    Mine came out soggy in the middle too! Any idea why?

    1. Halle Cottis says:

      Did you cook them long enough? Soggy generally means to much liquid. My nut butter is really thick, are you using natural thick nut butters?

  23. Chelsea says:

    These are so yummy! I did almond butter and 1/3 c pumpkin, 1/3 cup banana. They are amazing!

  24. Bertie says:

    Way cool! Some very valid points! I appreciate you penning this article plus the rest of the website is also really good.

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